Ola Cake
Are you looking for a simple but tasty recipe that will soon please everyone? NOROHY offers you this coffee extract cake.
Moist sponge with coffee extract
- Egg whites 400g
- Sugar 260g
- PARIANI Tuono Sicily Whole Unskinned Almonds 260g
- Wholemeal flour 295g
- Eggs 330g
- NOROHY Organic liquid coffee extract 27g
- PARIANI Organic Pecan Oil 155g
- Fine salt 4g
Beat the egg whites with all of the sugar. Blend the almonds finely in a food processor. Mix together the almond flour, flour, eggs, coffee extract, oil and salt. Gently fold in the whipped egg whites using a spatula. Use immediately.
Jivara 40% Coffee Extract Intense Ganache for Desserts and Tarts
- Whole milk 230g
- Whipping cream 230g
- SOSA pectin X58 5g
- Sugar 15g
- Cocoa butter 105g
- VALRHONA Jivara 40% milk chocolate Chocolat 695g
- NOROHY Organic liquid coffee extract 20g
Heat the milk and cream to 105/115°F (40/45°C). Stir in the sugar and pectin mixture and bring to a boil for a few seconds to activate the pectin. When the pectin base is at 140/160ºF (60/70ºC), emulsify with a spatula by gradually combining it with the cocoa butter and partially melted chocolate. Mix together immediately mix using an immersion blender to create a perfect emulsion. Add the coffee extract. Blend again. Pour out at 105/115°F (40/45°C).
Jivara coffee glaze
- VALRHONA Jivara 40% milk chocolate Chocolat 990 g
- PARIANI Pure Raw Sicilian Almond Paste 330 g
- Instant coffee powder 15 g
- PARIANI de-oiled hazelnut flour 165 g
Melt the Jivara Chocolat and pure almond paste at 115ºF (45°C). Add the instant coffee powder and de-oiled hazelnut flour and use immediately.
Assembly and finishing
- Instant coffee powder 80 g
- Cocoa powder As needed
Make the sponge mix and spread onto two silicone sheets using a Pascale ruler with 0.4 inch divisions. Bake at 300°F (175°C) in a fan-assisted oven for approx. 13 minutes. When the sponge has cooled, cut into 8 strips measuring 3.5 by 22.5 inches. Place a strip of sponge in the bottom of the frames.
Make the Jivara coffee ganache and pour 200g over the sponge. Place a second strip of sponge on top, then repeat the operation twice more, finishing with a strip of sponge so that there are 3 layers of ganache and 4 layers of sponge.
Leave to set for at least 3 hours at 40ºF (4°C). After it has set, remove the frame and cut lengthwise into two equal 1.75-inch sections using a hot knife. Then cut out 11-inch rectangles. Slide the cakes on a silicone sheet and leave to set for a further 2 hours at 40ºF (4°C).
Make the icing and immediately ice the cakes using a piping bag without a nozzle, leaving un-iced spaces here and there on the surface of the cake. Sprinkle with ground coffee.
Leave to set for 2 hours at 60/65ºF (16/18°C). Lightly dust the cakes with cocoa powder using a soft brush. Melt the remaining ganache at 105ºF (40°C), mix to re-emulsify and fill in the un-iced spaces. This cake will keep for a week at room temperature.
